The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

E.E. Fadıloğlu; M. Serdaroğlu

The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

In: 63rd International Congress of Meat Science and Technology

Authors:

E.E. Fadıloğlu

E.E. Fadıloğlu ¹Food Processing Department, Vocational School, Yaşar University, Izmir, Turkey

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M. Serdaroğlu

M. Serdaroğlu ²Food Engineering Department Ege University, Izmir, Turkey; meltem.serdaroglu@ege.edu.tr

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Type:: Chapter

Pages:: 248–249

DOI:: https://doi.org/10.3920/9789086868605_104

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This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi muscles. Three marinade formulations were prepared with 2% NaCl (C), 2% NaCl+0.5 M lactic acid (LA) and 2% NaCl+0.5 M sodium lactate (SL). Injection time had significant effect on marinade uptake levels of samples. Marination had no effect on TBA values of all samples. L* values of all cooked samples increased during the storage. Marination process has been found effective on L* values. During the storage there were no significant differences in a* values except post rigor lactic acid injected samples.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Effects of Pre and Post Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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